Pella — 2 T. Country Crock spread
1 1/2 cups sliced carrots
1 large red bell pepper, sliced
1 cup broccoli florets
1 clove garlic, finely chopped
2 tsp. chopped fresh parsley (optional)
1/8-tsp. ground black pepper
1. Melt Country Crock spread in a 12" nonstick skillet over medium-high heat and cook carrots, red pepper, and broccoli, stirring occassionally, 6 minutes or until crisp-tender. Stir in garlic and cook 30 seconds. Stir in parsley and heat through. Season with salt and black pepper.